Description
These Mini Chocolate Pecan Pies are delightful bite-sized treats combining a rich, gooey molasses and bourbon filling with crunchy pecans, sweet shredded coconut, and dark chocolate, all nestled in a flaky pie crust. Perfect for parties, holiday gatherings, or whenever you crave a classic southern dessert in a convenient mini form.
Ingredients
Pie Crust
- 1 standard sized pie crust
Filling
- ½ cup superfine granulated sugar (or caster sugar)
- ½ cup light brown muscovado sugar (firmly packed)
- 3 tbsp all purpose flour (or plain flour)
- ½ cup molasses (or dark treacle)
- ¼ cup unsalted butter (melted)
- 3 eggs
- 2 tbsp bourbon
- 4 oz dark chocolate chips (or solid chocolate, finely chopped)
- 1 cup pecans (roughly chopped)
- ½ cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C/155°C Fan) to ensure it reaches temperature by the time the pies are ready to bake.
- Prepare Pie Shells: Cut your pie crust into 12 equal pieces. On a lightly floured surface, roll each piece into a circle about 4 inches in diameter and approximately ⅙ inch thick. Gently press each mini pie shell into the holes of a 12-hole muffin tin. Chill the tin in the refrigerator while you prepare the filling to help the crust maintain its shape.
- Mix Dry Ingredients: In a large bowl, whisk together the superfine sugar, muscovado sugar, and all-purpose flour until evenly combined.
- Add Wet Ingredients: Pour in the melted butter, molasses, eggs, and bourbon into the sugar-flour mixture, whisking until smooth and fully integrated.
- Incorporate Mix-Ins: Stir in the shredded coconut, dark chocolate chips, and chopped pecans evenly into the filling mixture, distributing them throughout.
- Fill Pie Shells: Spoon the filling into the chilled pie crust shells, filling each to the top of the crust. Be careful not to overfill beyond the crust edges to avoid spills during baking. Some filling may remain depending on the crust depth.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the filling is set and the crust is golden brown.
- Cool and Serve: Remove the pies from the oven and allow them to cool in the tin until you can handle them safely. Gently remove each mini pie and transfer to a wire rack to cool completely before serving.
Notes
- Use a refrigerated pie crust or homemade dough for best results.
- Chilling the pie shells before filling helps prevent shrinkage while baking.
- You can substitute bourbon with vanilla extract for a non-alcoholic version.
- Ensure not to overfill the mini pies to prevent leaking during baking.
- These mini pies keep well covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
